A healthier twist on the classic Eggplant Parmesan, this recipe features baked eggplant slices for a crispy texture without the need for frying.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper prevents sticking and makes cleanup easier.
Slice the eggplants into 1/4-inch thick rounds.
Try to keep the slices uniform in thickness for even cooking.
In a mixing bowl, whisk together the eggs and milk.
Whisk thoroughly to ensure the mixture is well combined.
In another bowl, mix the breadcrumbs, grated Parmesan cheese, and Italian seasoning.
Adding seasoning to the breadcrumbs enhances the flavor of the coating.
Dip each eggplant slice into the egg wash, then coat it in the breadcrumb mixture.
Press the breadcrumbs onto the slices gently to ensure they stick well.
Place the coated slices on the prepared baking sheet and drizzle with olive oil.
Drizzling with olive oil helps achieve a golden, crispy texture.
Bake in the preheated oven for 20 minutes, flipping halfway through.
Flipping the slices ensures they cook evenly on both sides.
Remove the baked slices from the oven and layer them in a baking dish with marinara sauce and mozzarella cheese.
Layering the ingredients creates a delicious combination of flavors and textures.
Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent it from over-browning.
Serve hot, garnished with fresh basil if desired.
Fresh basil adds a pop of color and a burst of flavor to the dish.
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